Female. Lives in United States/Illinois/Chicago, speaks English. My interests are Food, Restaurants, Cooking, Baking/Travel, Dining Out, Raising Children.
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United States, Illinois, Chicago, English, Female, Food, Restaurants, Cooking, Baking, Travel, Dining Out, Raising Children.

Tuesday, June 14, 2005

Potato Chip Crusted Salmon with Dill and Lime

Here’s a delicious and easy salmon recipe that I know I’ll be making often. The recipe for Potato Chip Crusted Salmon with Dill and Lime comes from Dave Lieberman, star of the new Food Network show Good Deal with Dave Lieberman, and was featured in the June 2005 issue of Glamour magazine.

This salmon has a nice twist to it, as the fish itself stays moist, tender and flaky while the potato chip crust is crunchy and a bit salty. The dill and lime zest add great flavor. Dill is always so nice with salmon.

In addition to being mouthwatering, the recipe is quick and easy with minimal kitchen clean-up required. Give this one a try next time you are in the mood for salmon.

Potato Chip Crusted Salmon with Dill and Lime
Based on the recipe featured in the June 2005 issue of Glamour, page 252

1 side of salmon (about 3 pounds)
freshly ground black pepper
1 5.5 ounce bag of kettle-cooked potato chips (this type is crunchiest)
zest of half a lime
1/3 cup chopped fresh dill
2 tablespoons olive oil

1. Preheat oven to 400 degrees.
2. Line a baking sheet with aluminum foil. Lay the side of salmon, skin side down, in the center of the baking sheet. Season lightly with salt and pepper. NOTE: My salmon did stick a bit to the aluminum foil, so you may want to use a dash of oil or non-stick spray on the aluminum before putting fish down.
3. Crush potato chips, lime zest and dill in a bowl until the chips resemble coarse crumbs. Mix in olive oil.
4. Coat the salmon with a thin, even layer of potato chip crumbs and pat gently to help them stay in place. Here is how my salmon looked at this stage:

5. Bake for 20-25 minutes, or until the chip coating is nicely browned.
6. When cooked, use two spatulas to transfer salmon onto a platter. Serve.

Here is how my salmon looked when it was cooked. Notice how the potato chip crust is lightly browned.

Lieberman notes that this recipe will feed 8-12 people. If you’re not someone who buys fresh fish frequently be warned that three pounds of salmon is quite a lot. If you’re feeding a smaller group definitely downsize this recipe before going to the fish market. The photos here show about 1.75 pounds of salmon and this probably would serve four very generously.

Easy, fresh, fragrant and tasty...just what I like for a warm weather dinner after a busy day.